Where in the World?

These days, it seems everyone is interested in eating locally grown products and buying locally produced goods. You know our products are made here in Oregon, but many of you want to know where the grains are grown. At Bob’s Red Mill, we strive to buy ingredients as close to home as possible. Because of the breadth of items that we offer, sometimes we must look outside of the Northwest and, indeed, outside of the United States for our grains. Some grains simply are not grown in the United States in any appreciable quantity and some grains are best grown in their natural climates (like the mountains of Peru or the cold expanses of Saskatchewan).

Here is a rundown of where many of our grains are sourced from to help give you an idea of what we do to bring the best grains to you.

Amaranth: India, Peru

Buckwheat: United States

Chia: Mexico

Corn: California

Flaxseeds:Saskatchewan, Manitoba, Montana, North Dakota

Hard Red Wheat: Washington and Montana

Hard White Wheat: Montana

Kamut: Montana

Millet: United States

Oats: Saskatchewan, Manitoba and United States

Pumpkin Seeds: Oregon

Quinoa: Boliva, Peru

Rice: California

Rye: Saskatchewan

Soft White Wheat: Oregon

Spelt: Washington

Teff: Nevada

Triticale: Montana

Wild Rice: California

So there you have it. If you ever have a question about where a product comes from, just ask and we’ll find you the answer.

Thank you, Cassidy, for posting. It is important to know where things come from, and I’m glad to know that most product comes from the U.S. or Canada, except when appropriately foreign foods. I made my first purchase from Bob’s today.

White wheat and red wheat are very comparable in gluten content, however it is the soft versus the hard wheat that is relevant. Soft wheat has a lower protein/gluten content than hard wheat. Soft wheat is best used for baking where baking soda or baking powder is the leavening agent. See this post for more info about the difference between white and red wheat: http://www.bobsredmill.com/blog/recipes/hard-red-wheat-vs-hard-white-wheat/